WSQMake Puff Pastry Products

Duration: 35 hoursFull Time 5 days/8 hours per dayPart Time 12 or 16 hours per week

Objectives & Content

Upon completion, the participants will be able to:

Understand the elements required to produce basic puff pastry List and describe the functionality of ingredients used in making puff

pastry List the types of puff pastry and the fat to flour ratio Calculate puff pastry recipe using Baker’s Percentage Describe the ingredient pre-conditioning requirements for making puff

pastry Describe the basic mixing methods and processing parameters for

making puff pastry Apply the various puff pastry methods to produce puff pastry dough Apply the various puff pastry methods to produce puff pastry dough Describe the lamination principles of making puff pastry Put the required folds in puff pastry according to pastry (fat to flour

ratio) type Rest puff pastry during processing and prior to baking using

refrigeration Sheet puff pastry using a dough sheeter to required thickness Cut basic shapes required by hand or cutter for further processing Incorporate scrap puff pastry into straight dough for processing Understand the importance of minimizing of scrap pastry and its effect

of product texture and quality Fill cut shapes, egg wash pre-oven finish and rest puff pastry prior to

baking Remove and cool baked items on cooling racks Finish puff pastry items where appropriate with suitable finishing

mediums Evaluate baked puff pastry products following quality parameters Store baked items under suitable conditions Produce puff pastry items following standard hygiene and food safety

requirements for food production

Practical Component Fold in French Method/Chop-in Scotch Method Produce Fruit Turnover/Meat Turnovers/Apple Strudel/Bouche Cases,

Palmiers, Victorias, etc

CTSBT V1_20/06/2019

Statement of Attainment awarded by SSG for WSQ competency unit “Make Puff Pastry Products”

ACETEK COLLEGE PTE LTD CPE Registration No 200821327E, Registration Validity Period 21 June 2019 to 20 June 2023